Kosambari (Cucumber Salad) is a must have for any major festival in South India, especially Diwali or Bali Padyami. Learn how to make/prepare Kosambari by following this easy recipe.
• 1/4 cup Yellow Split Moong Dal (soaked for 3 hrs and drained).
• 1 medium Cucumber, peeled and finely chopped
• 2 medium Carrot, grated
• 1 tbsp Coriander, chopped
• 1 tsp. Lemon Juice
• 1/2 tsp Ginger, grated
• Salt to taste
For Tempering • 1 tsp Oil
• 1/2 tsp. Mustard Seeds
• 2 Green Chillies, chopped
• A pinch Asafoetida
How to make Kosambari :
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Place the drained beans, cucumber, carrot, coriander, ginger, lemon juice and salt in a bowl.
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Mix well and set aside. Heat oil in pan, add the mustard seeds and allow the seeds to pop.
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Add green chillies, and fry a few seconds. Add asafoetida and remove from the heat.
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Add this seasoning to the cucumber mixture and mix well.
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